# What You Need:
→ Meat Mixture
01 - 1 pound ground pork (or a mix of pork and veal)
02 - 1 small onion, finely grated
03 - 1 large egg
04 - 3.4 fl oz whole milk
05 - 0.4 cups breadcrumbs
06 - 1 tsp salt
07 - 0.5 tsp ground black pepper
08 - 0.5 tsp ground allspice (optional)
→ For Frying
09 - 2 tbsp unsalted butter
10 - 1 tbsp neutral oil, such as canola or sunflower
→ To Serve
11 - Danish pickles, such as pickled cucumber or beetroot
12 - Rye bread or boiled potatoes (optional)
# Directions:
01 - In a large bowl, mix ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and optional allspice until the mixture is cohesive and slightly sticky.
02 - Allow the mixture to rest for 10 minutes so the breadcrumbs absorb the liquid.
03 - With wet hands, form the mixture into 12–14 oval or round meatballs approximately golf ball size.
04 - Heat butter and oil in a large skillet over medium heat until shimmering.
05 - Fry the meatballs in batches, slightly flattening them with a spatula, cooking 4–5 minutes per side until golden brown and fully cooked.
06 - Transfer cooked meatballs to a plate lined with paper towels to absorb excess fat.
07 - Serve hot with Danish pickles and optionally rye bread or boiled potatoes.
